Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

2 tsp ground cumin

1 red chilli, deseeded and chopped

Method

Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.

Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.

While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve with the Pumpkin mash (below).

Recipe Tip

Pumpkin mash

Peel 1 kg pumpkin and cut into chunks. Season and roast with the
pork for the last 30 mins until soft and fluffy. Meanwhile, peel 1kg potatoes and cut into chunks. Boil in salted water
for 10 mins until soft. Drain and mash with 2 tbsp
milk and 50g butter, seasoning to taste. Mash the
pumpkin into the potato until smooth.

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Comments, questions and tips

This was really nice although I found that the skin didn't crackle all over (I will blast with high heat to start next time) and the honey burnt which you could taste in the gravy. That said, the gravy was surprisingly good!

dlafayette

17th Feb, 2013

5.05

Wow! I have to say I was very impressed with the end result. The taste was absolutely delicious. The caramelised liquor with the onions really made the dish.
I served with parsnip mash with shredded cabbage and have to say that I wil definitely be making it again...and again.
The only thing I might change is to omit the cumin from the honey glaze as I was aware of a bit of an after taste once the heat went up and the cracklng darkened. Overall though, this recipe is a keeper.
Thanks.
(Site wont accept my 5 star rating, but it's a big thumbs up from me!)

lindada

8th Feb, 2013

5.05

This was really lovely. Not in the least bit fatty or greasy. I think that I might have overdone the cumin but it was still delicious. Will definitely make again.

satariano

10th Dec, 2012

5.05

We all loved it .... really nice !

jrapin

9th Dec, 2012

4.05

I couldn't get belly pork from anywhere so used chicken instead and it was amazing! Will definitely try it with the belly pork when get some.

honeypossums

3rd Dec, 2012

5.05

burnt my fat :( but the pork underneath was delicious, would certainly try again, and i'll be more careful next time...!

nelson10

19th Nov, 2012

2.05

Tried halving the quantity - meat overlooked and onions burned!!

verityfenner

18th Nov, 2012

5.05

Wowzers. This is absolutely delicious. And so easy. Yes it takes a while but BOY was it worth it. The crackling was amazing. and the flavour from the meat was delicious. I had hardly any juices coming from the meat to baste with, so i just added a little olive oil. Seemed to do the trick.
Can't wait to cook it again.

sazpots

21st Oct, 2012

5.05

Really juicy and tasty meat. Was worried that with all the basting the crackling wouldn't crisp up but it ends up being crispy and sticky. Did a whole belly pork for a party & everyone loved it.

neszka

19th Oct, 2012

3.05

Only half marks as i havent eaten it yet but i am already concerned about the burnt top! Smells absolutely amazing though!

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